Mediterranean Mezze Platter with the Perfect Rosé Wine Pairing!

Soak bulgur wheat in boiling water, cover, and let sit for 15-20 minutes.

Harvest fresh parsley, mint, and sorrel from the garden.

Chop parsley and mint after bulgur wheat has soaked.

Add chopped parsley, mint, diced tomatoes, diced cucumber, and green onion to the bulgur wheat.

Zest and juice a lemon, then add to the mixture along with salt and black pepper.

Mix in olive oil, additional salt, and lemon juice, then cover and refrigerate for 30 minutes.

Prepare cucumber tomato salad by quartering cherry tomatoes and dicing cucumber and red onion.

Juice half a lemon and add to the salad along with extra virgin olive oil, salt, black pepper, and Zaatar spice, then mix well.

Peel skins off garbanzo beans using a towel to rub them off, or use soaked dry chickpeas without peeling.

Combine peeled garbanzo beans, tahini paste, garlic clove, lemon zest, lemon juice, and olive oil in a food processor.

Add water one tablespoon at a time until desired consistency is reached, then season with salt and additional water if needed.

For whipped feta, crumble feta cheese into a food processor, add Greek yogurt, lemon zest, olive oil, garlic, and black pepper, then blend until smooth.

Toast naan in a hot pan until warm.

Assemble the mezze platter by placing whipped feta in a dish, drizzling with olive oil, and sprinkling with Zaatar and smoked paprika.

Serve the mezze platter with Whispering Angel Rosé.

Equipment Needed

Dietary

Allergens